It’s Monday morning so Steve and I are up at 4:30am. While he showers I get his individual serving of the Crustless Quiche out of the refrigerator (Rough recipe in previous post) I made a double batch a couple of days ago so we have about 16 servings in the freezer. I put one in the fridge to defrost before we go to bed. It takes a couple of minutes in the microwave and it’s hot and ready to go.
Crustless Quiche
I’m not a morning breakfast person, especially if I’m going to work out. I’ll eat a few nuts and some grapes later.

Steve however loves his breakfast quiche. We enjoy drinking coffee side by side at the breakfast bar while he eats.

Steve’s lunch is packed. He has a container of the roasted vegetables with cinnamon walnuts from last night, and another container with what is left of the brisket. Both will be microwaved at work.

Next up is Keely. While she is getting dressed, I put two strips of nitrate free, hormone free bacon on the Cuisinart griddle.
Meanwhile I get a skillet going on medium heat, spray the skillet and two heart shaped pancake rings with coconut oil and spoon her pancake batter into the hearts.

3 eggs
3 bananas
1/3 cup almond butter
Mix in food processor until smooth.
Cook on medium heat.
I slice strawberries for Keely, the pancakes have so much sweetness they don’t need syrup. We had some left over blackberries (from banana blackberry paleo muffins) so I put those on her plate too.
Keely breakfast
Keely’s lunch is packed. She has a pizza muffin (paleo) a banana blackberry muffin (paleo) grapes and a paleo energy bar.


I rummaged around in the freezer and found an individual serving of Italian Sausage and Eggplant Strata. So I heated it up in the microwave and added some of the left over Cranberry Waldorf Salad.
The Strata is one of my favorites from WELL FED. Since I posted a pic on FB and Jason asked for the recipe, I made a picture of the recipe from the book and am including it here.
Italian Sausage and Eggplant Strata
Ok, so everyone that has been telling me that they do not have time to eat healthy and to eat paleo, notice something here?
We eat a lot of leftovers.
We eat a lot of stuff that was cooked and then frozen.


We belong to a produce co-op. Bountiful Baskets operates in several states, and we are fortunate that they are here in our county. Saturday I received several boxes of vegetables and fruits. Avocado and tomato were included, and the avocados needed to be eaten pretty soon. That resulted in a salad of tomato, avocado, and red onion dressed with Moroccan Sauce (recipe from Well Fed) Moroccan Sauce is an all purpose olive oil based sauce that can be used on meat or vegetables. In includes lemon juice, parsley and cilantro, cumin, smoked paprika and garlic with a good dose of olive oil. I make a double batch and keep the rest in the fridge.
Avocado, tomato, red onion salad

I put the flank steaks in a big bag to marinate on Sunday. Put them on my Cuisanart grill and they are done in about six minutes. I drizzled some of the Morrocan Sauce on the steak for a little extra flavor, although they would have been fine just with the flavors from the marinade.

The other vegetable was zucchini pasta. We eat this a lot. Julienne four zucchinni, salt the “noodles” and place in a colander to sweat. Thirty minutes later squeeze those little guys until all the moisture is out. Stir fry with olive oil, garlic and red pepper flakes. Mix in some toasted almond flour and chopped parsley. Unbelievably good and a great way to get vegetables into your diet.

Sorry, I thought I took a picture of the flank steak and noodles but evidently I didn’t.

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